Easy Chinese Cabbage and Cod Steamed in Sake

I used in-season cod and Chinese cabbage and microwaved. This takes less time than cooking in foil and is really easy, so I uploaded the recipe.The microwave cooking times are for a 500 W oven. If you have a 600 W microwave, shorten the cooking times and watch as it cooks.It's very hot out of the microwave, so be careful. For 1 serving. Recipe by Komomomomo

I wanted to make a side dish that would be simple to make and easy to clean up after cooking.None in particular. This is also delicious made with Chinese cabbage. Recipe by Kumahachi

When I was steaming some steamed meat dumplings, the delicious smell from the cabbage and Chinese cabbage underneath the steaming basket was wafting out. Right away I decided to make something with lots of cabbage!10 minutes into the steaming, check to make sure the bottom isn't getting burned. Recipe by Iamitsuki

I always make this when Chinese cabbage is in season.Adjust the amount of sugar to tastes.I recommend sprinkling a pinch of shichimi spice.Adding carrots and other vegetables will give it a nice color (I simmered it with some carrot skins). Recipe by Manmarumauchan

I wanted to eat my favorite Spring cabbage and Manila clams.Since it's so easy to make, there are no special points. Recipe by -aoi-

I received lots of Chinese cabbage from my parents. It's easier to eat a lot of it if it's simmered, so I came up with this dish.Thoroughly mix the katakuriko with water before adding to prevent lumps. Recipe by *:ayumi:*

My main objective is to just use up a lot of Chinese cabbage. It's good because it's flavored with the stew roux that everyone loves!When heating leftovers the next day, it depends on how much is left, but try adding more chopped Chinese cabbage. If half the stew is left over, 2 to 3 leaves should be enough.Even if you add onions you won't really notice they're in there, so you might as well not bother.So much Chinese cabbage can be added that you might be surprised, but it all blends in very well. Add the cores first, then the green leaf tips last.You can even use up wilted, sad-looking Chinese cabbage. Recipe by Shijimi24

I came up with a sake-steamed dish made with spring ingredients!Make sure you de-sand the clams well! You can buy clams already de-sanded, but surprisingly they are not entirely sand-free.The cabbage is nice if you stir-fry it until it is slightly browned! Recipe by Candy_flo

I changed up the ingredients and flavors of my other recipe "Sake Steamed Cabbage & Salt Rubbed Chicken".Add 2 tablespoons of sugar for a slightly sweeter taste. Adjust to suit your tastes.You can also double the amount of cabbage. In that case, leave the ○ ingredients as-is, but increase the ingredients as shown in Step 4.Enjoy with shichimi chili pepper powder. Recipe by Iamitsuki

This is a Chinese cabbage version of "Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened the soup and created an ankake dish. Recipe by Pukuttopukumaru

This is the Chinese cabbage version of my Creamy Bok Choy & Scallop dish. I uploaded the Bok Choy version first but I've actually been making this one from the beginning.This is a remake of the actual Chinese dish made with abalone, but since I don't like abalone, I modified the dish to my liking.Adding heavy cream makes for a richer flavor, but you don't need to use it.If you don't use heavy cream, use 150 ml of milk. Recipe by mielle

I was looking for a new way to eat Chinese cabbage. That's when I combined it with scallops, which actually tasted great!I used fresh scallops. You only need to steam them for a short time. Since the Chinese cabbages release a lot of moisture, I think you'd feel this dish is lightly flavored. If this is the case, try adding some soy sauce to suit your taste. Recipe by HAL.M